This sharp acidic solution is great for vegetables that you would normally cook before eating. Denser vegetables, such as baby onions, garlic cloves or root vegetables will all work well. Thinly sliced raw beetroot (beet) is another great option; leave it in the solution for 1–2 days. Use non-iodised salt so the solution doesn’t turn cloudy.
Makes enough solution for 500g – 900g of vegetables.
1 tablespoon mustard seeds, preferably brown
1 teaspoon dill seeds
300 mL white vinegar
200 mL water
70 g caster sugar
2 tablespoons non-iodised salt
1 bay leaf
1. Dry-fry the mustard and dill seeds in a small saucepan over a medium heat for about 2 minutes, or until fragrant.
2. Add the remaining ingredients and stir until the sugar and salt have dissolved. Bring to the boil then immediately remove from the heat.
3. Allow to cool, then pour over the ingredient you are pickling.
Recipe from The New Nordic by Simon Bajada, available now from Hardie Grant.